Most Helpful Positive Review

Sep 14, 2012

Surprisingly good for something so simple. For any basic eggplant recipe, I always recommend that you lightly salt the slices to allow them to sweat out the bitter juices before cooking. Sprinkle both sides of each slice of eggplant with salt and allow to sit for about 10 minutes. Wipe off the liquid with a paper towel before dipping in the egg dip. I used whole grain saltines and freshly grated Romano cheese. Pretty good.

I used Panko Bread Crumbs instead of the crackers, minus the pepper and parsley flakes (because I don't care for them), so I can't say it was a 5 if I didn't use the exact ingredients. It was delicious! Super easy to make. Just a long time in the oven, but worth not frying the eggplant. Will definitely make again.

Let me just say this came out better than I could've ever imagined. I'm not one to try new foods and this was spectacular! The only changes I made were only stacking them only two slices of eggplant high and using generic pizza sauce because that's all we had. It tasted so good. I was worried it would come out soggy but it was crispy as stated. Thanks for posting this!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.